Bulgur Salad With Cherries and Toasted Walnuts
Unexpected cherries transform traditional bulgur salad into a sweet-savory masterpiece that will forever change how you think about ancient grains.
Servings: 4
Ingredients
- 185 g medium-grain bulgur wheat
- 475 ml water
- 150 g fresh or dried cherries pitted and halved
- 85 g walnuts roughly chopped
- 15 g fresh parsley chopped
- 10 g fresh mint leaves chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon g) salt
- 1/4 teaspoon black pepper
- 2 tablespoons red onion finely diced
Instructions
- Bring water to a boil in a medium saucepan and add bulgur wheat. Reduce heat to low, cover, and simmer for 12-15 minutes until tender.
- Meanwhile, toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
- Once bulgur is cooked, fluff with a fork and let cool for 10 minutes.
- In a large bowl, combine the cooled bulgur, cherries, toasted walnuts, herbs, and onion.
- Whisk together olive oil, lemon juice, honey, salt, and pepper in a separate bowl, then pour over the bulgur mixture and toss gently to combine everything thoroughly.
Notes
For best results, prepare the bulgur slightly al dente, as it will continue to absorb liquid from the dressing.